Palak Paneer (Spinach with Paneer)

Palak Paneer is a traditional North Indian dish and a vital part of the Punjabi cuisine. Spinach is called Palak in India and Paneer is Indian cheese and this dish is made with a spinach and paneer and cooked with aromatic spices.

Palak is a green leafy vegetable which is a great source of Iron. Palak paneer is a nutritious and healthy dish, packed with the goodness of spinach and loaded with protein from the paneer.

Palak paneer is a popular dish on the menu in any Indian restaurant and in the weddings or parties dinner menu. Like all the other Indian recipes, this dish has slight variations which are not just regional but also from one home to another. Some fry the paneer until golden brown before adding it to the spinach some add it as the original paneer is. Some people add kasoori methi to add the flavor to the dish.

Palak paneer dish is relished with Naan, or any bread. If paneer is not on hand, or for vegans, substitute paneer with firm or extra firm Tofu or vegetables like potatoes or Mushrooms.

﻿Directions:﻿1. Thaw the frozen spinach and transfer it in a sauce pan and boil it for 10 to 15 minutes.If using fresh spinach then chop it and boil.2. Transfer the boiled spinach in the blender or a food chopper, add chopped ginger, and chopped green chilies and grind them. Keep it aside.

Boil the
spinach

Grinded spinach

﻿Directions for paneer:﻿1. Cut the paneer into small cubes. Paneer could be used as it is or could be deep fried, baked or sautéed. 2. Heat 2 tablespoons oil in a nonstick flat frying pan. Place the paneer in the pan one at a time and spread them all over the pan and cook them for 2 minutes, with the spatula check if the bottom become golden brown then turn them around and cook other side for 2 minutes.3. Once both the side becomes golden brown or desired color take them out from the pan and place them in the plate over the paper towel. Repeat until all the pieces are fried. Keep them aside for later use.

Spread the
cheese
slices in
the pan

Paneer slices are fried

4. Use a food chopper or blender to mince the onions and garlic. Mixture should be coarse5. On high heat add 3 tablespoons oil in a nonstick frying pan or heavy bottom stainless steel frying pan. Add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.

6. While onion mixture cooks add the tomato to the same food chopper or blender and puree.

7. Once the onion water has evaporated turn the heat down to medium and let the onions fry for 8 to 9 minutes, frequently stir the onions.

Add minced onions and garlic in the frying pan and sauté,

Onions are fried

8. Once the onions become light brown add coriander powder, red chili powder, turmeric powder and mix with fried onions and cook for few seconds.

Add coriander powder, red chili powder and turmeric powder and mix

Mix spices with fried onions

9. Add tomato puree. With the tomato puree onion masala become watery turn the heat high for 2 to 3 minutes, so that water evaporates quickly and then turn the heat down. Keep stirring the onion masala frequently.10 In about 5 to 6 minutes tomato puree and onion will blend together.

11. Once all the water has evaporated and you see the oil in the pan that means onion masala is done.

Add tomato puree into onion masala

Onion masala is done

12. Add the boiled spinach, salt and 1 cup of water, and mix with the onion masala, cover the pan and cook on medium heat for 15 to 20 minutes. While cooking keep stirring periodically so that onion masala and spinach mix well all the time. Grinded spinach tend to splatter. when stirring turn the heat to very low so that it stop splattering, after stirring cover the lid and let it cook.

Add grinded spinach and mix with onion masala

Add fried paneer cubes and cook

13. If the spinach is too thick then add more water. Once spinach change its green color to yellowish green, add garam masala and 1 tablespoon of butter mix and cook for few minutes. (If you wish you can skip adding butter)

14. Once spinach is cooked to the desired taste add paneer, cover the pan and cook for 5 minutes, spinach and paneer should not be too watery, it should have thick consistency. 15. While paneer is cooking, prepare tadka (hot oil), in a separate small pan, heat 2 tablespoons of butter or ghee add crushed peppers and fry for few minutes or until peppers become brown. 16. Once the spinach and paneer is cooked and you have the desired consistency turn the stove off.

17. When ready to serve transfer palak paneer into a serving dish and pour chili tadka over it and mix.

Cover the pan and cook

Palak paneer is ready

Pour chili tadka over cooked palak paneer

Palak Paneer

﻿Tip:﻿

1. Instead of pureeing the spinach, you can chop it to achieve a more textured dish. If you prefer not grind the spinach, then just add the chopped and thawed spinach in onion masala and follow the directions . See Palak paneer (Spinach with paneer)

2. 1 pound of fresh spinach is equal to 6 cups chopped spinach and after boiling equal to 1 cup.

3. Paneer can be fried for extra flavor or added to the dish without frying. Paneer is now available in Indian supermarkets. 3. If you prefer make paneer at home.(See how to make paneer at home)

﻿Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.